 | | Directions | - Mix cream cheese, mustard and onions in small bowl until well blended.
- Spread evenly onto tortillas, to within 1/4 inch of edges. Cover each tortilla with 3 spinach leaves; press lightly into cream cheese mixture to secure. Top with roasted peppers and ham. Roll up tightly; wrap individually in plastic wrap. Refrigerate at least 1 hour, or until chilled.
- Remove plastic wrap. Trim ends from roll-ups; discard. Cut each roll-up into 6 pinwheels to serve.
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| Ingredients | | - |  | 2 1/2 cups finely chopped leftover Cook's® Bone-in Ham |
| - | | 1 package (8 ounces) cream cheese, softened |
| - | | 2 tablespoons Dijon Mustard |
| - | | 3 green onions, chopped |
| - | | 6 flour tortillas (8 inch) |
| - | | 18 large spinach leaves, stems removed |
| - | | 1 jar (12 ounces) roasted red peppers, drained, patted dry and cut into thin strips |
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